Chicken and Bell Pepper Foo Yung
Serves: 2
Ingredients
To make Chicken and Bell Pepper Foo Yung, you'll need:
FOR THE SAUCE: - 300g chicken breasts, finely chopped
- 6 spring onions, sliced
- 1 red chilli, deseeded and sliced
- 4 tsp. minced ginger
- 2 tbsp. soy sauce
- 2 tsp. cornflour
- 2 tbsp. water
- 50ml veggie stock
FOR THE FOO YOUNG: - 4 tbsp. vegetable oil
- 4 spring onions, trimmed and sliced
- 1 red pepper, de-seeded and
- chopped
- 60g bean sprouts
- 8 eggs, beaten
Method
FOR THE SAUCE:- Pop the chicken, spring onions, chilli, and ginger in a medium-size saucepan and cover with 650ml of water.
- Bring this mixture to the boil, then cover it, lower the heat, and allow it to simmer for 20 minutes.
- Pass this mixture through a strainer, and throw away the spring onions, ginger, and chilli.
- Place the stock back in the saucepan, and add the soy sauce.
- Mix the cornflour with a little water to make a paste, and add some hot stock. Whisk the mixture until it thickens, then allow it to simmer for another 2 minutes.
FOR THE FOO YOUNG: - Heat the oil in a frying pan over a medium heat.
- Throw in the spring onions, red pepper, and bean sprouts, then stir fry for 3 minutes.
- Pour half of the eggs into a frying pan and cook for 3 minutes.
- Once the bottom of the mixture is set, turn the omelette over and cook on the other side.
- Pop the omelette onto a plate.
- Use the other 4 eggs to make a second omelette, the same way you made the first.
- Spread the chicken filling and vegetables into the middle of the omelette.
- Serve straight away with the sauce and a garnish of coriander!
Nutritional Facts (Per Serving)
Calories 684 | Total Fat 33.3g | Saturated Fat 14.8g | Carbohydrates 32.5g | Fibre 1.1g | Protein 74.6g
|
